Want to recreate some of your favorite Riverbank dishes? Check out how, right here!
Riverbank Borscht
Yield approximately 1.5 qts
- 1.5 Lbs beets, boiled until tender, blanched in ice water, skins and stems removed
- 1 qt Vegetable Stock
- 2 TB Balsamic Vinegar
- 2 tsp honey
- 2 tsp Lemon Juice
- Salt and White Pepper to taste
Blend all ingredients in food processor or blender until smooth. Serve ice cold, garnished with sour cream and chives.
Riverbank Quinoa Salad with Cilantro Pepita Dressing
- 1 pint white quinoa, rinsed
- 1 qt Vegetable stock
- 2 large carrots, cut into 1/4 in. dice
- 1 bell pepper, seeded and stemmed, cut into 1/4 in. dice
- 1 red onion, cut into 1/4 in. dice
- 1/2 bunch kale or other leafy green, finely cut
For the dressing:
- 1 bunch cilantro
- 1 /4 cup pumpkin seeds (pepitas), toasted
- 1/4 cup neutral oil, such as safflower or grapeseed
- 1 tsp Agave nectar
- 1 TB lemon juice
- 1 TB lime juice
- Salt & Pepper to taste
Combine quinoa, vegetable stock and a pinch of salt in large saucepan and bring to a boil. Reduce heat to very low simmer, and cover tightly for ten minutes. Remove from heat and allow to steam, covered, for an additional ten minutes. Remove from saucepan to large glass or metal mixing bowl and allow to cool completely. Meanwhile, blend all ingredients for dressing together in a blender. Add all remaining ingredients to cooled quinoa and toss with dressing. Allow flavors to blend at least 1 hour and check seasoning before serving.
If desired, add chopped fruit (fresh or dried), nuts, seeds, cooked beans or other chopped veggies, such as red cabbage or broccoli.
